The Research Of Rice Bran Dietary Fiber On Physico-chemical Of Rice Starch

Rice bran as a by-product of rice processing, which contains abundant rice bran dietary fiber, is an ideal source of dietary fiber. Add rice bran dietary fiber to rice starch can compensate for the nutritional deficiencies of rice starch, make the nutrition of rice starch more abundant, meet people’s demand for dietary fiber, and also can improve the anti-aging properties of rice starch. Adding rice bran dietary fiber in rice starch, the physical and chemical properties can be changed so that these changes can make the fortified rice starch has different characteristics in practical application.In this paper, rice starch(Japonica rice starch, Indica rice starch, Glutinous rice starch) is used as raw material, and use Rapid Visco Analyzer, Texture Analyzer and some modern equipments for the analysis of measurement means, compare with the effects of different addition amount,particle size of rice bran dietary fiber and rice starch of gelatinization properties and gel properties.The main conclusions are as following:1. All gelatinization properties improved in the dietary fiber supplementation (0%-15%) of Japonica rice starch group and Indica rice starch group, with reductions in peak viscosity, setback and breakdown, increases in trough viscosity and final viscosity and delays in peak time. No changes were observed between Glutinous rice starch group. When the adding amount of rice bran dietary fiber is15%, gelatinization characteristic value between fortified rice starch and common rice starch had the biggest difference.The effects of gelatinization properties of rice bran dietary fiber particle size (80mesh-200mesh) on Japonica rice starch, Indica rice starch and Glutinous rice starch was not significant. When the particle size of rice bran dietary fiber is80mesh, gelatinization characteristic value between fortified rice starch and common rice starch had the biggest difference. The addition dosageof rice bran dietary fiber in Japonica rice starch and Indica rice starch has a positive correlation with peak viscosity, setback and breakdown, and has a negative correlation with trough viscosity, pasting temperature and peak time. No significant correlation existed between the dietary fiber particle size and the pasting properties of rice starch.2. Rice bran dietary fiber could significantly reduce the hardness, chewiness, gumminess and resilience of the gel of rice starch mixed system (P＜0.05), but the springiness and cohesiveness was not significant. When the adding amount of rice bran dietary fiber is12%, gel characteristic value between fortified rice starch and common rice starch had the biggest difference. When the particle size of rice bran dietary fiber is80mesh, gelatinization characteristic value between fortified rice starch and common rice starch had the biggest difference. The hardness, chewiness, gumminess and resilience of the gel of Japonica rice starch group and Indica rice starch group which added different adding amount of rice bran dietary fiber showed a significant negative correlation (P＜0.05), and the springiness showed a significant positive correlation (P>0.05). The hardness, chewiness, gumminess and resilience of the gel of Japonica rice starch group and Indica rice starch group which added different particle size of rice bran dietary fiber showed a negative correlation (P＜0.05), and the springiness showed a positive correlation (P＜0.05).3. The addition of rice bran dietary fiber had a significant influence with freeze-thaw stability of rice starch, with the increase of adding amount (3%-12%) and the increase of particle size (80mesh-200mesh), the total analysis of water was higher. When the adding amount of rice bran dietary fiber is12%, freeze-thaw stability between fortified rice starch and common rice starch had the biggest difference. When the particle size of rice bran dietary fiber is80mesh, freeze-thaw stability between fortified rice starch and common rice starch had the biggest difference. The adding amount and particle size of rice bran dietary fiber and the analysis of water of rice starch gel showed a significant negative correlation (P＜0.05).